This slow-cooked stew is perfect made with these tasty chops, and delicious with steamed rice and pak choi.
Ingredients
- 2 tbsp plain flour
- 1kg scrag end or middle chops
- of lamb
- 4 tbsp olive oil
- 3 red onions, cut into wedges
- 3 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- 2 tsp Chinese five-spice
- 400g can chopped tomatoes
- 750ml chicken or lamb stock
- 4 tbsp soy sauce
- 2 tbsp chopped fresh coriander
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Put the flour onto a plate and season well. Dust the lamb pieces in the seasoned flour. Heat half the oil in a heavy-based casserole and brown the lamb, in batches, then set aside on a plate.
- 2. Heat the remaining oil and gently fry the onions for 5 minutes, then add the garlic and chillies and cook for a further few minutes.
- 3. Stir in the Chinese five-spice, cook for a minute, then add the tomatoes, stock and soy sauce. Return the lamb to the pan, bring to a simmer, cover with a lid and cook in the oven for 2-2½ hours until the meat is meltingly tender.
- 4. Skim off the excess fat. Stir in the coriander and serve with steamed rice and pak choi.
Nutritional info
Per serving: 521kcals, 33.8g fat (11.6g saturated), 39.9g protein, 18g carbs, 8.5g sugar, 4g salt
Wine Recommendation
Pick up on those rich, spicy and aromatic flavours by choosing a classic peppery red Zinfandel from California.